Saturday, October 1, 2016

Swiss Chicken Casserole

This is a PINTEREST winner.  It's a freezer meal and it's delicious.  Oh my.  I don't know what my favorite part was making it or eating it.  It's one of the popular recipes floating around Pinterest.

Recommendations: Use filleted chicken breasts. I've added the stuffing prepared and not prepared on top.  Either way works. I recommend not prepared because it's easier. :) Haha.

Results:  I love that it's a freezer meal. Sure you may have all of this in your house, but it's just as easy to let it thaw over a few days and then bake.  Love it.  Will be a regular on my freezer meal list.


1 lbs of chicken breast, filleted
5 slices of pepper jack cheese or provolone
1 can of cream of chicken soup
2 tablespoons of milk
1/2 stick of butter
1 box of stove top stuffing

In an 8x8 foil pan, place all the chicken breast in the bottom. Add the slices of cheese until it covers all the chicken.  In a small dish, mix the can of cream of chicken with the milk and then pour on top of the cheese

On a piece of aluminum foil, write " Swiss Chicken Casserole, Date, Thaw 2 nights.  Add stove top and melted butter on top.  Bake at 350°f for 60 minutes (until chicken has reached at least 165°f).

At this point, you can cover with press and seal(make sure to spray some cooking spray on the press and seal that will be touching the cream of chicken) and aluminum foil and freeze (up to 6 months).

For baking as stated a few paragraphs above, let it thaw (doesn't have to be completely thawed, over night thawing will require longer cooking time or higher temperature).  Add stuffing and melted butter on top and bake at 350°f for 60 minutes(do not cover).

Serve with rice or mashed potatoes.  ENJOY!

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